Preheat oven to 425
In the bowl of large food processor fitted with metal blade, process the flour 1 cup of the sugar baking powder and salt for about 30 seconds Cut the butter into; 1/2 inch cubes and add it to the flour mixture Pulse about 15 times until the butter flour mixture is crumble with the food processor running slowly add 1/2 cup butter milk the the feed tube Stop the processor as soon as the batter has been added If the dough has begun to stick together in a blll remove it If not add more buttermilk 1 T at a time and pulse until the dough begins to clump up and form a ball.
Place the dough on a lightly flolured flat surface Use you hand to pat the dough in t a 1/4 in thick rectangle about 12 inches by 10 inches Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a singlelayer on top of the jam Fold the plain dough over the peaches to make a 12 inches by 5 inch rectangle with the jam and peaches folded inside Cut the dough into 8 triangles and sprinkle the scones tops with 1/4 cup of sugar
Bake on an ungreased baking sheet for 10 to 15 minutes unti the scones are a light golden brown. Serve warm or at room temperature
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|Serving Size: 1 recipe (2513g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2566 (39%)|
|Amt Per Serving||% DV|
|Total Fat 285.1g||380 %|
|Saturated Fat 180.4g||902 %|
|Monounsaturated Fat 74.2g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 771.9mg||238 %|
|Sodium 70866.7mg||2444 %|
|Potassium 1680.4mg||44 %|
|Total Carbohydrate 1024.1g||301 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 1022.9g|
|Protein 35.8g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6630
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